At the Deering Oaks Farmers’ Market this morning, I started picking out sweet peppers, because I was inspired to make this recipe by a recent article in Bon Appetit. Before I knew it, I had a lot of them! I bought 3 miscellaneous peppers, one Cubanelle pepper (which I just learned is the same thing as a banana pepper! Do you think they’re trying to make it sound fancy?), and one hot cherry pepper.

I used rosemary instead of thyme and small onions instead of shallots. I also found that the brine did not cover my peppers in the quart jar by about an inch. So I topped it off with some more vinegar and a shot of water. Can’t wait to try these babies!